Chicken

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

They're practically begging to kick it with you by the fire.

Black rice salad, a crackly chicken, and jam-filled cupcakes are the restaurant recipes our readers want to cook at home this month.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

These fast and easy recipes (that that have nothing to do with turkey) will keep things interesting all month.

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.

Chef Daniel Humm of Eleven Madison Park and The Nomad makes the case for a technique that eliminates dry roast chicken, now and forever.

Let these 16 crispy-on-the-outside, juicy-on-the-inside recipes convince you that skin-on chicken is the best there is.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Use your newly skinless thighs in a braise.

Here's why you should never use a baking sheet to make roast chicken.

Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Chef Dale Talde, who just published his cookbook Asian-American, wants you to make McDonald's' chicken nuggets and apple pie at home...except way better.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.

This brine will add both moisture and flavor to your birds.